These herald the end of my scallop flight and were, by far, my favorite preparation. A rustic recipe with bold flavors, the combination of heat, garlic, mushroom and tomato were cut perfectly by the buttery sweetness of the scallops.
This could be either an entree or appetizer, depending on the size and quantity of the scallops served. It would also be a bold amuse bouche, if one were inclined to plop it on a large spoon or into a shot glass.
Unlike the previous recipes, this one is not intended to play on the delicate flavor of the scallop - this one use the scallops inherent clean flavor to counter the piquancy of the sauce.
I will warn, though, that if one isn't inclined towards spicy foods to cut down on the creole seasoning or eliminate it entirely. These have quite the bite.
Spicy Garlic Sea Scallops
Yields two small servings
6 sea scallops (U10 or larger)
2 tablespoons butter, divided
4-5 mushrooms, sliced
1 medium tomato, diced
2 garlic cloves, minced
1 small shallot, minced
1/2 teaspoons creole seasoning (I prefer Tony Chachere's)
1/4 cup white wine
1 cup spinach/arugula, wilted
Melt one tablespoon butter over medium-high heat. Sear scallops 2 minutes each side. Set aside and keep warm. Into the skillet add the mushrooms, tomato, garlic and shallot. Add the creole seasoning, stirring to combine. Pour in the white wine and cook until liquid in pan is reduced by 2/3. Melt the remaining tablespoon of butter into the sauce. Pour the sauce into a dish and group the scallops on top. Place the wilted greens on top of the scallops, serve immediately.
This is a nutritional estimate, regard it as such.
1 serving = 3 scallops and half of sauce
11 g carbohydrate
12 g fat
11 g protein